All-grain Homebrew Beer Recipes | Page 709 | Browse 220,000+ at Brewer's Friend

Author:

GarageBrew

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 85

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 54 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/10/2017 8:21 PM

Notes:

Author:

AnokaBrewer

Boil Size: 6.78 Gallons

Boil Time: 90

Boil Gravity: 1.064

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/21/2022 5:19 PM

Notes: This is the Big Brew Day Recipe for 2022 - all grain version. Please note that grain bill is calculated for a brewhouse efficiency of 65%, adjust as needed. Mash at 151°F (66°C) for 75 minutes. Marcus recommends a 180-minute boil for the all-grain version of this recipe, but a 90-minute boil may be sufficient.

Dark Inception Imperial Porter was contributed by Marcus Baskerville of San Antonio’s Weathered Souls Brewing Co., and the leading force behind the Black Is Beautiful collaborative brewing project. This recipe was inspired by 2013 AHA Homebrewer of the Year Annie Johnson. Seeing an African American woman win Homebrewer of the Year provided Marcus with a bright hope for his future in homebrewing and inspired his love of brewing big dark beers. Dark Inception Imperial Porter is a thick-bodied, flavorful beer that features additions of raspberry, cacao, and vanilla, and is bursting with notes of toffee, caramel, coffee, chocolate, malt, liqueur, and fruit. It’s a perfect pairing with rich desserts or as a standalone finale for your evening.

Once you’ve pitched the yeast, you can create the vanilla bean tincture. Slice the two vanilla beans lengthwise, and place in a pint-sized canning jar. Add 1 cup (235 ml) of your preferred bourbon. Seal jar, set aside, and allow the beans to macerate (soak) for at least a week, shaking jar occasionally. The vanilla beans will be added to the fermenter 1 week before packaging (2 Tbsp of Pure Vanilla Extract can be substituted in place of the vanilla beans just before bottling or kegging).

Ferment at 64-72°F (18-22°C) for 14-21 days.

On 6th day of fermentation: Add 1½ tsp Yeast Nutrient, and 2 Liters of fruit puree to your fermenter. Gently swirl fermenter, if possible, to rouse yeast.

1 week before kegging or bottling: Pre-heat your oven to 300°F. Line a cookie sheet with foil or parchment paper and spread the cacao nibs out evenly in a single layer. Place sheet on middle rack and bake for 10-12 minutes until aroma is released from cacao. Remove, and allow to cool for a few minutes. Place vanilla beans and cacao nibs in muslin bag, add to fermenter, and infuse for 7 days before packaging (if using vanilla extract add it just before packaging).

I was only supposed to have 2.25 pounds of Weyermann Munich Malt, but I bought 3.5 of German Munich Malt.

Author:

StuBrews

Boil Size: 100 Gallons

Boil Time: 20

Boil Gravity: 10.5

Efficiency: 75

Mash Thickness: 1.2

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/29/2019 7:08 PM

Notes:

Author:

Steff

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 66

Mash Thickness: 8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/27/2017 8:42 AM

Notes:

Author:

jebar77@comcast.net

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/14/2014 3:49 AM

Notes: mash at 154
boil 60

Author:

shockey8oz@yahoo.com

Boil Size: 2 Gallons

Boil Time: N/A

Boil Gravity: 1.009

Efficiency: 100

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: Corn Sugar

Priming Amount: 1.1 oz

Creation Date: 12/27/2016 2:08 PM

Notes: Mixed 2 gal cider with brown sugar
Took gravity reading (1.054)
Added Pectic Enzyme
Smacked yeast pack (doh!...waited 3 hours)
Pitched yeast with nutrient
Primary 2 weeks
Secondary 4 weeks (0.980)

RED CAPS: Back sweetened to taste (1.010-1.011) with brown sugar around 3 tsp per bottle
BLACK CAPS: Back sweetened to taste with stevia around 4.5 tsp per bottle
Primed to 1.7-1.8 vols using priming sugar (1.1 oz)
Bottle condition 2 weeks

***Tasting***
I (and everyone else) preferred the brown sugar to the stevia. Aroma was less than desirable. Extract to correct aroma? Next time back sweeten with concentrate.

Author:

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/26/2015 5:51 PM

Notes:

Author:

JefitoJeff

Boil Size: 7 Gallons

Boil Time: 75

Boil Gravity: 1.028

Efficiency: 65

Mash Thickness: 2.38

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/17/2015 3:02 AM

Notes: 1 Imperial English
Ale Yeast.

The key to making a great clone is using roasted unmalted barley (or black barley) with a color rating around 500 °L. Do not use roasted barley (300 °L), roasted malt (500 °L) or black patent malt (500 °L).
To get that "Guinness tang," try this. After pitching the yeast to your stout, siphon 19 oz. of pitched wort to a sanitized 22 oz. bottle. Pitch bottle with a small amount of Brettanomyces and Lactobacillus. Cover bottle with aluminum foil and let ferment. When beer in bottle is done fermenting, pour it in a saucepan and heat to 160 °F (71 °C) for 15 minutes. Cool the beer and pour and pour it back in the bottle. Cap bottle and refrigerate. Add to stout when bottling or kegging.

Author:

Chaya Johnson

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/26/2012 5:20 AM

Notes:

Author:

Chris Gibson

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/13/2016 10:58 PM

Notes:

Author:

lyna

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/24/2016 3:32 PM

Notes:

Author:

Perrylodgic

Boil Size: 19 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 74

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/19/2016 6:13 PM

Notes:

Author:

brewermegevans

Boil Size: 326 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/26/2016 2:02 PM

Notes:

Author:

flunker24

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/2/2016 5:19 PM

Notes: Primed with Dry Malt Extract, and what a great creamy, coffee, chocolate flavored beer. Its delicious. The Wyeast packs are perfect size for 3 gallon batches without needing a starter. The yeast did great work on this beer in 65 degree temps. 2 weeks primary, 2 weeks secondary. Tried the first one within a week, slightly undercarbonated, but still delicious. DME seems to take a little longer to carb up than regular corn sugar. Knocked this brew out of the park. Hope there is some left for St. Paddy's day.

Author:

craig-binky

Boil Size: 27 Litres

Boil Time: 120

Boil Gravity: 1.034

Efficiency: 57

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/6/2017 5:53 PM

Notes:

Author:

Kjeller 5

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/25/2018 12:40 PM

Notes:

Author:

bonenose

Boil Size: 31 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/17/2018 5:19 PM

Notes:

Author:

Yoshihiro Noshiro

Boil Size: 240 Litres

Boil Time: 75

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/12/2018 5:20 AM

Notes: SG 1.050
OG1.054
FG1.010
2019/04/21 Barreled FG1.009

はちみつの比重を1.4とした場合、はちみつを加えたあとの全体の比重は1.073前後の予想。
この経過で2019/04/21の比重1.009で計算してABVは8.4％。

Mash pH: 5.44
Final pH: 5.1
2019/01/06 pH 4.4
2019/04/21 Barreled pH 4.1

1days 18 ℃　12月18日
2days 18 ℃　12月19日
3days 18 ℃　12月20日
4days 18 ℃ Honey　12月21日
5days 19 ℃　12月22日
6days 19 ℃　12月23日
7days 19 ℃　12月24日
8days 19 ℃　12月25日
10days 20 ℃　12月26日
11days 20 ℃　12月27日
12days 19 ℃　12月28日
13days 17 ℃　12月29日
14days 13℃　12月30日
15days 　12月31日
16days 　1月1日
17days 　1月2日
18days 　10℃　1月3日
19days 　10℃　1月4日
20days 　10℃　1月5日
21days Filling
イーストはスターター無しで新しいもので小パック36個分。

Author:

RockyMtnGT

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 73

Mash Thickness: 1.35

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/28/2018 7:32 PM

Notes: Steps directly from the original recipe. I have adjusted mine for a 5.5 gallon batch.

Mash grains at 152°F (66.7°C) for 60 minutes. If including a mash out step, raise temperature to 168°F (75.6°C) and hold for ten minutes. Sparge with 168°F (75.6°C) water to collect 6.53 gallons (24.7 liters) of wort.

Bring to a boil and add hops as indicated. At flameout, stir wort to cool slightly and add whirlpool hops. Let rest for 20 minutes before chilling the rest of the way to pitch temperature.

Pitch yeast. Ferment at 60–62°F (15.6–16.7°C). Add dry hops towards the end of active fermentation, when specific gravity is around 1.020–1.024 (5.1–6.1°P). Let rest for four days or until fermentation is complete.

Cold crash to drop hops out of suspension. Rack to secondary or keg.